Beer, Rye, Caraway & Cheddar Puffs

Beer and cheddar cheese are two of Wisconsin’s biggest exports, and they come together felicitously in these little golden puffs. We prepared them with ale, but you can use any kind of beer. Susan likes to fill the puffs with a creamy corned beef filling that is a Wisconsin favorite.Submitted by:Susan Martin

Pour beer into heavy medium saucepan. Add butterand garlic and bring to boil. Combine both flours,salt, and pepper in bowl. Stir flour mixture into buttermixture and continue stirring until ingredients leavesides of pan and smooth ball forms, about 1 minute.Transfer mixture to large bowl. Using electric mixer,add 4 eggs 1 at a time, beating well after eachaddition. Stir in cheese, caraway seeds, and parsley.Let stand 1 hour.